Since coming back from our holidays in August, I have been very intentional about how we live. Though we are typically pretty good, our lives had recently started to feel chaotic again. Simple, healthy, clean, honest, and wholesome is what I wanted us to move back towards and, as the mammy of the house, it was up to me to lead the charge.
I gently turned myself and my family {even the daughter who is miles away} towards getting more exercise, spending time in quiet contemplation, volunteering, and eating better. It took a little convincing of the two kids at the start of our move back to healthier living, but once they saw the tangible results {more sound sleep, better fitness, a few pounds shed, and less stress felt} everyone was in. Best of all…it only took six weeks before we were seeing and feeling the benefits and that, for me, felt like a small victory!
So, now, with the days growing shorter and the weather getting cooler, it is a touch harder to stay the course in terms of how we eat. And, let’s be honest, if you’re not eating properly, it’s much harder to do anything else well. I’m sure, like yourselves, we are craving foods that are hearty and warm, especially in the morning, which is why I really do love this Cinnamon Apple Porridge recipe. It is an autumn-inspired take on traditional Irish porridge.
With the addition of three simple ingredients, apples, cinnamon and toasted pumpkin seeds, it’s easy to make a vegan, gluten-free, hot and delicious breakfast in no time at all. In fact, I often make a big batch and either refrigerate or freeze the leftovers {in single servings} to have for the entire week which saves me time and energy…another small victory!
What toppings are you putting on your porridge in the morning? Do share, I’m always looking for new ideas. In the meantime, here are a few more apple recipes to try, if you’re on an apple kick like me.
Cinnamon Apple Porridge
Serves 4
Ingredients
1 cup/7oz steel cut (or pinhead) oats
4 cups/2 pints water, though you can use milk if you prefer
Directions
1. The night before you want porridge, bring the water to a rapid boil.
2. Slowly add the pinhead oats, mixing all the time, and bring the water back to the boil.
3. Turn off heat, cover and leave to set overnight.
4. Next morning, add more water (or milk), stir and reheat.
5. While the porridge is heating, core an apple and chop the apple slices into bite size pieces. Set aside.
6. Toast a handful of pumpkin seeds in a dry pan over medium heat on the hob {stove}.
7. Once the porridge is ready, spook into bowls, top with apple pieces, pumpkin seeds, and a sprinkle of cinnamon, and serve immediately. {Maple syrup is a nice addition too}.
Additional Notes, Related Articles & Credit:
* If you prefer stewed apples, you could always add the apples {skin and all} to the pinhead oats and cook until the mixture is creamy and the apples are so tender that they almost disappear…but that’s up to you. For the moment, I prefer my apples crisp and tart, which is why I add them uncooked. You could also add the cinnamon from the very beginning, if you prefer.
** Every wondered if cinnamon is safe or good for you? Read this Time Magazine online article to get the scoop.
*** We’ve been growing Irish apples in our back garden for years, but that pales in comparison to the fact that apples have been grown in Ireland for some 3,000 years! To learn more about Irish apple varieties and even buy some to grow yourself, visit Futureforests.ie
https://cookieandkate.com/apple-steel-cut-oatmeal-recipe/
In an Irish Home 